Light Gluten Free Shortbread Biscuits/Cookies

Type of Dish: sweets
Difficulty: easy
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Cooking Method: oven


  • 200 g fine yellow Fumetto La Veronese flour
  • 100 g potato starch
  • 100 g di butter
  • 60 g di sugar
  • 1 egg
  • 1 teaspoon of baking powder
  • a pinch of salt
  • a few drops of vanilla extract


In a fairly large bowl, prepare the dough by combining the Fumetto La Veronese flour, the sugar, and the baking powder. Add the butter cut into small cubes (to make its incorporation easier), the egg, and the vanilla extract. Mix all the ingredients and knead gently with the tips of your fingers (so as not to heat the dough too much) until you obtain a dough that is smooth and homogenous. Turn onto a working surface and flatten with a rolling pin, until you reach a ½ cm thickness. Cut out your biscuits into the shapes you prefer (free hand or using biscuit cutters, of course). We rolled out little balls that were subsequently slightly flattened with the palm of the hand. Place the biscuits on a sheet pan lined with baking paper. Bake in a pre-heated over at 180 C°/160° Fan/Gas Mark 4 for 10/15 min.

If one wishes, the dough can be enriched by the addition of raisins, chocolate chips, or broken (we used raisins).

Once the biscuits are out of the oven and have cooled, we suggest to dust them with icing sugar.

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